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This recipe guides you through creating a delicious baked eggplant parmesan. It features crispy breaded eggplant slices layered with rich marinara sauce, fresh mozzarella, and parmesan cheese, all baked to golden, bubbly perfection. It's a satisfying and flavorful dish that's a lighter take on the classic fried version.
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Slice, salt, and rest eggplants for 1 hour to remove moisture, then rinse and pat dry. → Dredge eggplant slices in a flour mixture, egg wash, and a panko-Italian breadcrumb mix. → Bake slices at 400°F for 20 minutes, flipping once, until crispy. → Layer the baked eggplant in a dish with marinara sauce, fresh mozzarella, Parmesan, and basil. → Bake the assembled dish at 400°F for 20-25 minutes until hot and bubbly.
Slice, salt, and rest eggplants for 1 hour to remove moisture, then rinse and pat dry. → Dredge eggplant slices in a flour mixture, egg wash, and a panko-Italian breadcrumb mix. → Bake slices at 400°F for 20 minutes, flipping once, until crispy. → Layer the baked eggplant in a dish with marinara sauce, fresh mozzarella, Parmesan, and basil. → Bake the assembled dish at 400°F for 20-25 minutes until hot and bubbly.
This recipe guides you through creating a delicious baked eggplant parmesan. It features crispy breaded eggplant slices layered with rich marinara sauce, fresh mozzarella, and parmesan cheese, all baked to golden, bubbly perfection. It's a satisfying and flavorful dish that's a lighter take on the classic fried version.
Slice the eggplants into 1/4-inch thick rounds. Lay them in a single layer on a baking sheet lined with paper towels.
Sprinkle the eggplant slices with salt and let them sit for 1 hour. This will draw out excess moisture and bitterness.
After an hour, rinse the eggplant slices under water to remove the salt and bitter liquid, then pat them completely dry with paper towels.
Preheat your oven to 400°F (200°C). Prepare three shallow dishes for the dredging station.
In the first dish, mix together the all-purpose flour, 1 teaspoon of salt, and pepper. In the second dish, whisk the 3 eggs. In the third dish, combine the Italian bread crumbs, panko bread crumbs, and garlic powder.
Salting the eggplant is a critical step to prevent the final dish from being soggy and bitter.
Baking the eggplant slices before assembling provides a great crispy texture without the need for deep-frying.
Using fresh mozzarella offers the best melt and classic cheesy texture for this dish.
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